Recipe: Mango rice pudding with palm sugar and lemongrass syrup

By Donna Hay

Add a comment
Mango rice pudding with palm sugar and lemongrass syrup. Photo / Chris Court
Mango rice pudding with palm sugar and lemongrass syrup. Photo / Chris Court

Serves 4

1 cup arborio or risotto rice
3 cups water
1 vanilla bean, split and seeds scraped
2 cups coconut milk
1/4 cup caster sugar
4 mango cheeks, halved
Palm sugar and lemongrass syrup
1 cup water
1/2 cup grated palm sugar
2 stalks lemongrass, trimmed and bruised

1 To make the lemongrass syrup, place the water, palm sugar and lemongrass in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until syrup has thickened.

2 Remove lemongrass and set aside. Place the rice, water and vanilla in a medium saucepan over high heat and bring to the boil.

3 Reduce heat to low and simmer for 10 minutes or until most of the water is absorbed. Add the coconut milk and sugar and stir to combine.

4 Reduce heat to low, cover with a tight-fitting lid and cook for a further 5-8 minutes or until the rice is cooked.

5 Top pudding with syrup and serve with mango halves.

* For more recipes by Donna Hay click here.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 31 May 2016 15:04:41 Processing Time: 2848ms